Buffalo Chicken Ravioli with Blue Cheese Sauce
July 27, 2010
One of the defining elements of good buffalo chicken to me is the skin. Making these ravioli, I made sure to crisp the skin on the chicken thighs and use some of it in the ravioli filling, I probably used the skin from about 2 out of 6 thighs and diced it up really small. The filling. I still haven't moved my pasta roller because I am in a temporary apartment, so I had to roll this thing out by hand. Throwing the sauce together. I like to grossly over-flour pasta when I make it, unless it is going into soup. This is the easy way to prevent it from sticking and from the wet ravioli filling seeping through the dough. After the ravs boiled, put them right into the sauce for a minute to soak in the goodness. I was very happy none broke during this process because my whole thing with this meal was keeping the redness inside the ravioli! One break and the whole sauce would be tainted. Delicious But where is the buffalo part? Ah yes, there it is. Enjoying the meal. We left and got into the bar just in time to see the band, and they rocked pretty hard! My only complaint was that my ears didn't bleed. I was hoping to look like that kid from Jurassic Park who touched the electric fence when I left that show.
Wanna hear some Sleigh Bells? Here is "Crown on the Ground" Don't adjust your speakers, they aren't broken. That's just how it sounds.
Shredded chicken thighs with a little of the crispy skin added. Butter and cayenne sauce makes it buffalo. Diced celery and carrots add some texture and more buffalo feeling.
Sauce is cream and blue cheese crumbles. So easy.